Friday, February 11, 2011

Gula Melaka and Coconut Milk Agar Agar

During my last trip to Melaka, I stocked up on quite a bit of gula melaka. With an abundance supply sitting in my fridge, I googled for recipes to utilise them.

Found a few gula melaka agar agar recipes but decided to go for this one (by Amy of Che Cheh) which has minimal ingredients.

The coconut milk I used is not the suggested thick coconut milk. I'm always willing to compromise on taste for a healthier version dessert/snack. Anyway, my coconut layer occupies 2/3 of the whole layer. Could this be due to the skim coconut milk used?

18 comments:

This is yummy! Love the separate layers on the agar2x. Did you stir while you cook? Cause I ever read somewhere that to get this separate layers, stir too much is not advisable. Don't know is true or not?

Hi...I tried this agar agar & flw as per your instructions but ended up with a whole block of gula melaka agar agar (like the gula melaka layer of the chendol agar agar) instead of your 2 nice layers. Don't know where went wrong. Any tips on this? Thank you.

Sherlyn,I'm not sure too but i know coconut cream is thick. If I have coconut cream but recipe calls for thin coconut milk, I'll prob just dilute the cream with water :p. Not sure if it is the correct way but that's how I'll do it hahaha...

I think the same like you, diluting the cream to make it more watery. Today I tried to make kuih, so called for coconut milk, thus I diluted the coconut cream with milk instead of water. Anyway the kuih did not come out successful. Will try again. May I ask, your gula melaka agar agar can use the cream direct? since it ask for thick coconut milk.

Sherlyn,Could it be that you are not letting it cool enough before you refrigerate? Refrigeration too early can lead to the agar agar solidifying before the coconut milk is able to sink to the bottom.Just a thought.Dod